Libros latinos



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LIBROS LATINOS

P.O.Box 1103

Redlands, CA 92373

Tel. 909-793-8423

Fax. 909-335-9945

Website: www.libroslatinos.com

Email: books@libroslatinos.com
FOOD & DRINK – JANUARY 2008

  1. 08810 100 RECETAS DE PESCADO. México, [Productos Pesqueros Mexicanos], [1976]. [132]p., color photos, illus., tables, graphics, wrps, oblong. A compilation of 100 recipes for Mexican fish dishes, accompanied by statistical information concerning the health benefits of fish consumption and economic related aspects of fish production in Mexico. Includes comic strips illustrating the benefits of consumption as well as other forms of statistical data 35.00

  2. 111973 189 RECETTES FACILES. Port-au-Prince, Éditions Areytos, (Maîtresse de Maison, 2), [nd]. 79p., illus., wrps. A compilation of 189 easy recipes for delicious Haitian dishes. Includes recipes for salads, soups, sauces, rizottos, hors d'oeuvres, poultry, desserts, potato dishes and alcoholic beverages 17.5

  3. 75136 2300 CUCHARAS Y UTENSILIOS, 2800 AÑOS. COLECCIÓN MUSEO SOUMAYA. México, Asociación Carso, 2001. 235p., color plates, photos, illus., bibl. Studies of spoons and other utensils with essays by Roberto Richheimer, Vicente Quirarte, Mónica López Velarde Estrada and several other scholars. Appended by a catalogue with objects pictured in color 50.00

  4. 107315 50 RECETAS DE CHILE. EDICIÓN GENERAL: ALEJANDRA IRARRÁZAVAL. RECETAS: JUANA MUZARD. FOTOGRAFÍA: GAZI GARIB. [Santiago de Chile], GalBooks, 2005. 104, (2)p., color photo plates, wrps. A vibrant collection of 50 delicious recipes from Chile. 25.00

  5. 109727 52 FINES DE SEMANA EN MÉXICO. México, Editorial Mapas, 2006. 246p., maps, color photo plates, illus., boards, large 4to. A vibrant, lively and vast photographic panorama of Mexico from a traveler's point of view. Features information pertinent to architectural monuments, geography, plant and animal life, gastronomy, cultural customs and beaches. Printed on heavy coated stock 100.00

  6. 105890 Aboy Valldejuli, Carmen. COCINA CRIOLLA. 62A ED. Gretna, (LA), Pelican Publishing Company, 2003. xi, 469p., illus., tables, index, boards. "Como complemento de las recetas típicas del país se incluyen otras muchas extranjeras que por su arraigo y popularidad aparecen frecuentamente en la mesa puertorriqueña". Includes recipes for beef, fish, shellfish, pastas, salads and desserts 45.00

  7. 38154 ACADEMIA EN LA OLLA. REFLEXIONES SOBRE LA COMIDA CRIOLLA. ALAIN SAPEY ET AL. Lima, Universidad de San Andrés de Porres, 1995. 158p., illus. wrps. Six essays on various aspects of Creole cooking presented at II Seminario Internacional de Turismo y Gastronomía, 28-30 November, 1994 45.00

  8. 110483 ACEITE DE OLIVA EN ESPAÑA. TODAS LAS VARIEDADES. Madrid, Susaeta Ediciones, (Pequeñas joyas), [200?]. 95, (1)p., maps, color photo plates, illus., tables, glossary, index, wrps. "Un auténtico manual sobre el aceite: desde el cultivo del olivo y la recogida de la aceituna hasta los distuntos tipos y gradaciones: una historia de dedicación y cuidados para obtener un producto exquisito y sano, imprescindible en la dieta mediterránea". With numerous color photographs. Printed on glossy coated stock 25.00

  9. 107877 ACEITE ESPAÑOL ES PURO DE OLIVA. Jaén, Editora y Distribuidora "El Olivo", 1999. 40p., map, photo plates, illus., graphics, wrps. A brief yet concise study into the origins and evolution of olive oli production in Spain. Features a list of recipes where olive oil is a major ingedient. Includes recipes for appetizers, meats, vegetables, rices, soups and desserts 15.00

  10. 114640 ACEITES DE ESPAÑA. Madrid, Susaeta Ediciones, (Productos con Denominación de Origen), [2002]. 80p., maps, color photo plates, index, wrps. An exploration into the various types of Spanish olive oils. Includes information on provinces of origin, physical characteristics and historical background. Features information on the following varieties: "Baena", "Montes de Toledo", "Priego de Córdoba", "Sierrra Mágina" and "Gata-Hurdes". Printed on glossy coated stock 20.0

  11. 115916 ACEITES DE OLIVA EN LA GASTRONOMÍA DEL SIGLO XXI. ACADEMIA ESPAÑOLA DE GASTRONOMÍA. PRESIDENTE: RAFAEL ANSÓN. León, España, Academia Española de Gastronomía y Editorial Everest, 2006. 302p., color photo plates, bibl., index, boards, 4to, dj. An historical and culinary examination into Spanish olive oil and its tremendous impact on 21st century gastronomy. Includes the following chapters: "El aceite de oliva virgen y otros aceites", "Palatabilidad del aceite de oliva: el fascinante mundo de la cata del aceite de oliva". Features recipes for the following delectable and exquisite recipes using Spain's finest olive oils from all autonomous regions: "Pan con tomate", "Corazón de tomate, fiambre de atún", "Cherne confitado en aceite de Arbequina con arroz cremoso de pata de cerdo y Majorero" and "Besugo al horno", among numerous others. Printed on coated stock 125.0

  12. 115870 Acurio Jaramillo, Gastón. COCINA DE GASTÓN ACURIO. TOMO 10: LOS POSTRES, DULCE TRADICIÓN. Lima, Orbis Ventures, 2005. 179p., color photo plates, glossary, index, boards, 4to. A collection of delicious, exquisite and traditional Peruvian recipes for Peruvian desserts, by acclaimed Peruvian chef and representaive of Peruvian cuisine, Gastón Acurio Jaramillo, (b. 1967). Features recipes for the following dessert dishes: "Copón de arroz con leche", "Azzoz zambito, galleta de canela y pecanes acarameladas", "Turrón de chocolate", "Pionomo con manjarblanco de lúcuma" and "El volador de chocogrambuesa". Printed on coated stock 45.00

  13. 115868 Acurio Jaramillo, Gastón. COCINA DE GASTÓN ACURIO. TOMO 3: DEL ANTICUCHO Y DE LAS ENTRADAS CALIENTES. Lima, Orbis Ventures, 2005. 178p., color photo plates, tables, glossary, index, boards, 4to. A collection of exquisite, delictable and vibrant Peruvian recipes for Beef Kebabs and hot entrees, by acclaimed Peruvian chef and representaive of Peruvian cuisine, Gastón Acurio Jaramillo, (b. 1967). Features recipes for the following kebabs and hot entreés: "El anticucho de corazón", "Anticuchos de langostinos con aromas a satay", "Anticuchos de alpaca con crema de ocas y chutney de rocoto", "El choncholí de las anticucheras", "Papa rellena de mariscos" and "Papas huayro al horno rellanas de camarones y vueltas a hornear", among numerous others. Printed on coated stock 45.0

  14. 115869 Acurio Jaramillo, Gastón. COCINA DE GASTÓN ACURIO. TOMO 4: PISCO, CÓCTELES Y PIQUEOS: UNA PASIÓN NACIONAL. Lima, Orbis Ventures, 2005. 178p., color photo plates, glossary, index, boards, 4to. A collection of inviting and vibrant Peruvian recipes for Peruvian Pisco, coctails and small dishes, by acclaimed Peruvian chef and representaive of Peruvian cuisine, Gastón Acurio Jaramillo, (b. 1967). Features recipes for the drinks and dishes: "El pisco sour", "El camu camu sour", "El capitán", "El chiquitoy", "Conchitos a la parmesana", "Empanada de lomo saltado", Arroz con camarones hecho sushi" and "La butifarra limeña", among numerous others. Printed on coated stock 45.00

  15. 115871 Acurio Jaramillo, Gastón. COCINA DE GASTÓN ACURIO. TOMO 8: SALTADOS, SARTENES Y FUEGOS DE ALTAS TEMPERATURAS. Lima, Orbis Ventures, 2005. 179p., color photo plates, glossary, index, boards, 4to. A collection of delicious and exquisite Peruvian recipes for sauted and fried dishes, many with oriental influences, by acclaimed Peruvian chef and representaive of Peruvian cuisine, Gastón Acurio Jaramillo, (b. 1967). Features recipes for the following dishes: "El pollo saltado", "El saltado de mariscos a la criolla", "Tallarín saltado con chicharrón de cojinova" and "Langosta saltada a la norteña", among numerous others. Printed on coated stock 45.00

  16. 115891 Acurio Jaramillo, Gastón. COCINA DE GASTÓN ACURIO. TOMO 9: DEL TACU TACU A LA PACHAMANCA Y UN MUNDO POR EXPLORAR. Lima, Orbis Ventures, 2005. 179p., color photo plates, glossary, index, boards, 4to. A collection of delicious and exquisite Peruvian recipes for variations of Creole Tacu-Tacu and other dishes by acclaimed Peruvian chef and representaive of Peruvian cuisine, Gastón Acurio Jaramillo, (b. 1967). Features recipes for the following forms of Tacu Tacu: "El tacu tacu asalmonado", "El tacu tato", "El tacu tacu de pulpo teriyaki" and "Mi tacu a lo pobre", among numerous others. Printed on coated stock 45.00

  17. 114675 Acurio Jaramillo, Gastón. COCINAS DEL PERÚ. TOMO 1: LA COCINA CRIOLLA. Lima, Orbis Ventures, 2006. 184p., map, color photo plates, illus., facsimiles, glossary , bibl., index, boards, 4to. An historical and culinary exploration into the origins and evolution of Peruvian Creole Cooking. Includes numerous period photos and an abundance of exquisite and delectable recipes. Features recipes for some of the following main entreés: "Conchitas a la parmesana huancaína", "La yuca rellena abierta con ragú de pato y a la naranja", "El nuevo piqueo criollo limeño", "Lomos de chita escabechados sobre majado de yuca" and "Steak and Lobster a la huancaína". By acclaimed Peruvian chef and representaive of Peruvian cuisine Gastón Acurio Jaramillo, (b. 1967). Printed on coated stock 45.0

  18. 115867 Acurio Jaramillo, Gastón. COCINAS DEL PERÚ. TOMO 10: LAS COCINAS DEL FUTURO. Lima, Orbis Ventures, 2006. 184p., color photo plates, illus., facsimiles, glossary , bibl., index, boards, 4to. An historical and culinary exploration into exquisite Peruvian recipe production of the future. Includes numerous period photos and an abundance of vibrant and delectable recipes. Features recipes for some of the following main entreés: "Risotto con salchicha de huacho, portobellos y langostinos", "Calamares rellenos de risotto al olivo con crema de arracacha al aroma de huacatay en salsa de carambola y crocante de jamón del norte" and "Shirumbi de pescado", among numerous others. By acclaimed Peruvian chef and representaive of Peruvian cuisine Gastón Acurio Jaramillo, (b. 1967). Printed on coated stock 45.0

  19. 115865 Acurio Jaramillo, Gastón. COCINAS DEL PERÚ. TOMO 2: LA COCINA DE LAS CEBICHERÍAS. Lima, Orbis Ventures, 2006. 183p., maps, color photo plates, illus., facsimiles, glossary , bibl., index, boards, 4to. An historical and culinary exploration into the origins and evolution of Cebiche production and restaurants in Peru. Includes numerous period photos and an abundance of exquisite and delectable recipes. Features recipes for some of the following entreés: "El cebiche de lenguado peruano para el mundo", "El cebiche de atún nikkei", "El cebiche de ojo de una a la norteña" and "El cebiche poderoso de conchas negras, ostiones, erizos y almejas". By acclaimed Peruvian chef and representaive of Peruvian cuisine Gastón Acurio Jaramillo, (b. 1967). Printed on coated stock 45.0

  20. 114676 Acurio Jaramillo, Gastón. COCINAS DEL PERÚ. TOMO 3: LA COCINA DE LOS CHIFAS. Lima, Orbis Ventures, 2006. 183p., color photo plates, illus., facsimiles, glossary , bibl., index, boards, 4to. An historical and culinary exploration into the origins and evolution of Peruvian Chifa or Chinese cooking. Includes numerous period photos and an abundance of exquisite and delectable recipes. Features recipes for some of the following main entreés: "Arroz cahufa", "La gallina al vapor pachikay", "Tallarín saltado de carretilla", "Piernitas de pollo rellenas", "Siu mai de chancho y langostinos con creme de choclo picante", "Parihuela chifera" and "Saltado de pato con lychees y ají amarillo", among numerous others. By acclaimed Peruvian chef and representaive of Peruvian cuisine Gastón Acurio Jaramillo, (b. 1967). Printed on coated stock 45.0

  21. 115866 Acurio Jaramillo, Gastón. COCINAS DEL PERÚ. TOMO 4: LA COCINA NIKKEI. Lima, Orbis Ventures, 2006. 183p., color photo plates, illus., facsimiles, glossary , bibl., index, boards, 4to. An historical and culinary exploration into the origins and evolution of Peruvian-Japanese Nikkei cooking. Includes numerous period photos and an abundance of exquisite and delectable recipes. Features recipes for some of the following main entreés: "Cebiche nikkei, versión original", "Cebiche de caballa con tomates confitados y salsa olivo-sillao", "El mar peruano sobre su-meshi", "Anticucho de pez espada a la chanaca ajonjolí" and "Arroz con pollo en versión nikkei", among numerous others. By acclaimed Peruvian chef and representaive of Peruvian cuisine Gastón Acurio Jaramillo, (b. 1967). Printed on coated stock 45.0

  22. 114674 Acurio Jaramillo, Gastón. COCINAS DEL PERÚ. TOMO 5: LA COCINA CASERA. Lima, Orbis Ventures, 2006. 184p., color photo plates, illus., facsimiles, glossary , bibl., index, boards, 4to. An historical and culinary exploration into the origins and evolution of traditional Peruvian Home-Style Cooking. Includes numerous period photos and an abundance of exquisite and delectable recipes. Features recipes for some of the following main entreés: "Asado con puré de papa", "Los huevos a la rusa 'tradición'", "Ensaldad de pasta y camarones ocopa", "Caiguas rellenas de cordero", "Panqueque con manjar" and "Supreme de pollo a la Marylnad-Quispe", among numerous others. By acclaimed Peruvian chef and representaive of Peruvian cuisine Gastón Acurio Jaramillo, (b. 1967). Printed on coated stock 45.0

  23. 114677 Acurio Jaramillo, Gastón. COCINAS DEL PERÚ. TOMO 6: LA COCINA DE LA CALLE. Lima, Orbis Ventures, 2006. 183p., color photo plates, illus., glossary, bibl., index, boards, 4to. An historical and culinary exploration into the origins and evolution of Peruvian Street-Cooking. Includes period photos and an abundance of savory and hearty recipes. Features recipes for some of the following main entreés, snacks, sandwiches and alcoholic beverages: "Papita rellena vegetariana creme de ocopa", "El aeropuerto", "Humitas de maíz morado", "Pan con chicharrón y camote", "Sánguche de pollo oriental", "Sánguche de saltado con champiñones y queso", "Choncholíes finalmente crocantes" and "Shots marineros al peso", among numerous others. By acclaimed Peruvian chef and representaive of Peruvian cuisine Gastón Acurio Jaramillo, (b. 1967). Printed on coated stock 45.0

  24. 114678 Acurio Jaramillo, Gastón. PERÚ, UNA AVENTURA CULINARIA. [Lima], Quebecor World Perú, [2002]. 286p., color photo plates, glossary, bibl., boards, 4to, dj. A culinary and nature related exploration of natural resources utilized in the art of cooking, accompanied by numerous vibrant and exquisite Peruvian recipes. Features recipes for some of the following dishes: "Tiradito de camarones y erizos", "Ensalada de langosta grille y camarones en coco crocante", "Tronco de lenguado grueso sobre un toboule de quinua", "Calamarcitos de anzuelo rellenos de un adobo de cerdo al estilo del sur", "Pulpito de roca a la brasa con piquillos de Virú confitados", among numerous others. By acclaimed Peruvian chef and representaive of Peruvian cuisine Gastón Acurio Jaramillo, (b. 1967). Printed on coated stock 75.0

  25. 115915 AGUACATE Y SU MANEJO INTEGRADO. DANIEL TÉLIZ, ANTONIO MORA: COORDINADORES. 2A ED. México, Ediciones Mundi-Prensa, 2007. ix; 321p., maps, color photos, illus., tables, facsimiles, bibl., boards, 4to. A detailed examination of the avocado from historical, commercial, taxonomic and sociological facets with numerous photos, tables and graphics. Includes the following chapters: "Importancia histórica y socioeconómica del aguacate", "Taxonomía, cultivares y portainjertos", "Producción orgánica y aguacate orgánico" and "El comercio internacional del aguacate". Includes a CD-ROM. Printed on coated stock 80.0

  26. 107879 Aguilera Pleguezuelo, José. COCINA ESPAÑOLA DEL SIGLO XIX. Málaga, Editorial Arguval, 2005. 219, (2)p., illus., facsimiles, bibl., wrps. "Este libro, literario y gastronómico al mismo tiempo, pretende reflejar cuál era la mentalidad y el gusto de los españoles del siglo XIX en lo que atañe a la buena mesa. Incluye un recetario que fue editado en fascículos por la revista madrileña 'La Risa', a mediados de siglo XIX" 35.00

  27. 107878 Aguilera Pleguezuelo, José. COCINAS ÁRABE Y JUDÍA Y LA COCINA ESPAÑOLA. Málaga, Editorial Arguval, 2002. 152, (5)p., photos, glossary, bibl., wrps. An examination into the Arab and Jewish influences in Spainsh cooking and cooking utensils from linguistic and cultural aspects. Includes actual recipes for dishes particular to the aforementioned ethnic influences 35.00

  28. 99039 AIRE, AGUA, LECHE Y SANGRE: UNA VISION DESDE LA QUIMICA. PROYECTO DE APOYO A LA ARTICULACIÓN UNIVERSIDAD-ESCUELA MEDIA EN LA ENSEÑANZA DE LA QUÍMICA. Quilmes (Argentina), Universidad Nacional de Quilmes/Universidad Católica Argentina, 2004. 99p., illus., tables, wrps. 25

  29. 115892 AJÍES DEL PERÚ=AJI PEPPERS OF PERU. PRÓLOGO=PROLOGUE: RAÚL VARGAS. TEXTOS=TEXTS: FERNANDO CABIESES ET AL. FOTOGRAFÍAS=PHOTOGRAPHS: JUAN VIACAVA, WALTER H. WEST. [Lima], Gráfica Biblos et al., 2006. 173p., color photo plates, boards, oblong 4to, dj. An historical and culinary exploration into the cultural impact of the Aji chile pepper in Peruvian Cuisine. With various vibrant color photo plates cultivation methods and recipes. Includes the following commentaries: "The Aji Pepper in Pre-Colombian Cooking", "Peruvian Aji Pepper for the World" and "Of Machos, Aji Peppers, and Beers". Features recipes for the following exquisite delicious recipes: "Crema de ají y rocoto", "Ají de gallina", "Pechuga de pato en crema de ajíes peruanos" and "Lengua estorfada en salsa de tres ajíes", among numerous others. Texts in Spanish and English. Printed on coated stock 85.0

  30. 113523 AJO. APLICACIONES, RECETAS, USOS ALTERNATIVOS Y MEDICINALES. Bogotá, MNR Comunicaciones/Grupo Editorial Norma, (Colección Hierbas & Especies), 2007. 32p., color photo plates, tables, glossary, wrps. A collection of exquisite and delectable recipes using garlic. Includes recipes for the following dishes: "Brusqueta de rúgula, tomate y queso mozarela con ajo", "Pollo horneado al limón con salsa de nueces y ajo" and "Pinchos de lomo de res con curri de ajo". With information on alternative and medicinal uses. Printed on coated stock 12.50

  31. 113525 ALBAHACA. APLICACIONES, RECETAS, USOS ALTERNATIVOS Y MEDICINALES. Bogotá, MNR Comunicaciones/Grupo Editorial Norma, (Colección Hierbas & Especies), 2007. 32p., color photo plates, tables, glossary, wrps. A collection of exquisite and delicious recipes using basil. Includes recipes for the following dishes: "Quiche de vegetables asados con pesto de albahaca", "Sopa de tomate, albahaca y crutones" and "Ensalada de calabacín con queso ricota, albahaca y pasta". With information on alternative and medicinal uses. Printed on coated stock 12.50

  32. 99504 Alcalde Mongrut, Ricardo (Compadre Guisao). DE LA MAR Y LA MESA: JOCUNDAS HISTORIAS CON VIEJAS RECETAS. VIDA Y MILAGORS DEL COMPADRE GUISAO. OLGA VARGAS VEGA. INTROITO. FERNANDO ROMERO. RECUERDO DE RICARDO ALCALDE MONGRUT. JOSÉ MARÍA QUIMPER. Lima, Universidad de San Martín de Porres: Eccuela Profesional de Turismo y Hotelería, 2005. 176p., photos, illus., wrps, large 4to. Light-hearted stories and essays relating to Peruvian food and cuisine with historical recipes 35

  33. 101600 ALFEÑIQUE. MARÍA TERESA POMAR, COMPILADORA. México, Consejo Nacional para la Cultura y las Artes: Culturas Populares e Indígenas, 2004. 111p., color plates, photos, wrps, 4to. Includes numerous color photos of sculpture of sugar paste in all its variety, from cake decorations to images for the Day of the Dead 55.00

  34. 115913 ALIMENTACIÓN DE LOS ANTIGUOS MEXICANOS EN LA HISTORIA NATURAL DE NUEVA ESPAÑA DE FRANCISCO HERNÁNDEZ. SELECCIÓN Y ESTUDIO PRELIMINAR DE: CRISTINA BARROS Y MARCO BUENROSTRO. México, UNAM, 2007. 150p., illus., bibl., wrps, tall 4to. A facsimilar reprint of the work Plantas y Animales de la Nueva Espana, y sus virtudes, by Spanish Renaissance Physician Francisco Hernández de Toledo, (1514-1587), focusing on the alimentary processes of the Aztecs in the aforementioned work (1615) 65.0

  35. 115689 ALIMENTACIÓN, SALUD, REPRESENTACIONES Y PRÁCTICAS SOBRE LA DIABETES DE HABITANTES DE UNA COMUNIDAD TRASNACIONAL. Colotán, Jalisco, Universidad de Guadalajara, (Colección Producción Académica de Profesores del Centro Universitario del Norte), 2006. 130p., tables, graphics, bibl., wrps. "El trabajo aborda un tema muy importante en el campo de la salud pública dada el número de enfermedades crónicas en nuestro país, aborda en forma detallada, los logros y problemas que tienen los habitantes que padecen enfermedades crónicas en comunidades transnacionales" 25.0

  36. 88309 ALIMENTACION Y GASTRONOMIA. II COLOQUIO INTERNACIONAL DE GASTRONOMÍA, PATRIMONIO Y TURISMO. GABRIELA BENAVIDES DE RIVERO (COMPILADORA). Lima, Universidad de San Martín de Porres: Escuela Profesional de Turismo y Hotelería, 2002. 195p., illus., bib., wrps. Includes chapters on edible plants, food and class among the Aymara of Bolivia, and gastronomy and tourism in Perú 15.00

  37. 94571 ALLPACA: EL GRAN SABOR ANDINO. Lima, Gobierno Regional de Huancavelica et al, 2004. 135p., color photos, glossary, boards, 4to. With dozens of throughly-explicated recipes featuring the meat of the alpaca, each with a color photo of the dish 35

  38. 110267 Almeida de Gargiulo, Hebe. SABORES DE LA MEMORIA. 4A ED. San Juan, Argentina, Pilar Ediciones, 2007. 125p., color photo plates, illus., wrps. "Las recetas de todas las más frecuentes comidas Cuyanas-desde las empanadas, las humitas, los huevos quimbos y las inefables tortitas jachalleras, entre muchas otras-integran este vasto muestrario, que manifiesta el modo de ser de un pueblo, a través de una de sus experiencias cotidianas: la alimentación" 25.00

  39. 107904 Alonso González, Juan Carlos et al. RUTAS DE LA GASTRONOMÍA EN ANDALUCÍA. JUAN ESLAVA GALÁN (ED.). Sevilla, Fundación José Manuel Lara, (Colección Rutas Culturales),/Junta de Andalucía: Consejería de Agricultura y Pesca, 2003. 253p., maps, color photo plates, illus., plan, facsimiles, wrps. A lively and vibrant guide book to aspects and traditions of Andalusian culture. Printed on coated stock 55.00

  40. 103728 Alvarado Moore, Rodrigo. CHILEAN WINE. THE HERITAGE. A JOURNEY FROM THE ORIGINS OF THE WINE TO THE PRESENT. Santiago, Origo Ediciones, 2004. 206p., map, color plates, tables, bibl., boards (dust jacket). Chilean wines have sparked tremendous interest throughout the world. Their success is now explained by this account of the origins and development of an industry with a rich 450 years winemaking tradition. Chilean enologist and prolific wine-writer Rodrigo Alvarado searches out the major landmarks and keystones of the history of wine and humankind and weaves them into a highly-readable tale that affords us an in-depth understanding of Chile's long-standing tradition of wine. The text, beautifully illustrated by Chilean artist Raquel Echenique, is required reading for any wine lover looking to become a true connoisseur 50.00

  41. 106329 Álvarez Barajas, Rubén, Esteban Barragán López y Patricia Chombo Morales. REGLAS DE USO: MARCA COLECTIVA. QUESO COTIJA REGIÓN DE ORIGEN. Michoacán/Jalisco, Asociación Regional de Productores et al., 2005. 24p., maps, color photos, illus., wrps. Includes the following topics of discussion: "La titularidad y uso de la Marca Colectiva", "La localización geográfica", and "La higiene de las prácticas de ordeña, producción y manejo del queso", among others. Printed on thick coated stock 20.00

  42. 88362 Alvarez Novoa, Isabel. CORREGIDOR MEJIA: COCINA Y MEMORIA DEL ALMA LIMEÑA. Lima, Universidad de San Martín de Porres: Escuela Profesional de Turismo y Hotelería, 2002. 499p., illus., bibl., wrps. Biography of an illustrious Lima journalist, cook, nutritionist, historian, and more. Includes gastronomic chronicle, and a section on eating 35.00

  43. 115855 Ángeles Caballero, César A. DICCIONARIO DEL PISCO. 2A ED. Lima, Editorial San Marcos, 2000. 96p., photos, illus., musical notations, bibl., wrps. A dictionary on the Peruvian national drink. With sections in lexiography, idioms, geography, cocktails and Pisco's relation to Peruvian literature. Includes lists of utilized sources 17.5
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